Lime Squares
John Barricelli shares a recipe for creamy lime squares with pistachio-graham cracker crust.
Lime Squares with Pistachio Graham-Cracker Crust
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Lime Squares
John Barricelli shares a recipe for creamy lime squares with pistachio-graham...
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Martha Stewart Living Special Issues, 2006
- Prep Time 20 minutes
- Total Time 2 hours 20 minutes
- Yield Makes 16
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Ingredients
For the Crust
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
- 2/3 cup shelled pistachios
- 1 cup (4 ounces) graham-cracker crumbs
- 1/4 cup sugar
- 1 tablespoons grated lime zest
For the Filling
- 2 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lime juice
Directions
- Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
- In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
- To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
- Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.
Cook's Note
Lining the pan: Cut parchment 8 inches wide and at least 12 inches long. Place parchment in buttered pan (butter will hold paper in place) so it hangs over the sides. This will help you lift the bars out easily.
Would like to take this to a pot luck. Is it possible to double the recipe and bake in 11 x 9 pan? Thanks for any thoughts on this.
The only thing I would change is to reduce the amount of lime juice. I used fresh lime juice &measured it exactly. Everyone to whom I served it said it was too tart. So I would lighten it up. I cut smaller pieces,served them on lace doilies and sprinkled them with crumbs reserved from the crust. Nice presentation.
Sorry, I was WRONG! I think i may have a reading disability!!! arghhh! Recipe DOES say half a stick!!! geez...i still did it with a full stick & the crust was great!!!!
Thanks & sorry again for my last post!!!!
Loved it! Added a few more pistachios & a little more butter...turned out wonderful!
**However, there is a small mistake in the INGREDIENTS.. it calls for 4 T. then says 1 cube butter....i see that one reviewer may have just put the 4 T. ~ if i hadn't read her review & looked @the amount of butter i might have only put in 4T as well instead of a cube...that's the only thing i can say negative about this treat!!! thanks!
So disappointing. After all the work of shelling pistachios, you can't taste them at all. The lime overpowers them. The crust seems to need more butter to hold it together; I made it as directed and it only baked on top. The bottom of the crust was still totally crumbly. I wonder if they tested this recipe or just cranked it out like they seem to do often....
These were pretty good. I felt it needed a little whipped cream on top just to finish it off. It took a long time to shell all those pistachios and I'm not sure they added that much to the crust .... I think I would try a different nut next time. Nice tart though!
Katello.. email them the recipe.. if you make them you will eat them, and its easier to send the recipe.. ha.. that's what I do..
I'm thinking of making these, but I would like to mail them to a friend. They seem like they might not travel well. Does anyone have ideas as to how I could wrap them so they won't be a mess by the time they arrive?
These. Are. Excellent.
I swapped graham crackers for butter cookies, added a raspberry sauce layer, and baked in a tart pan. Gorgeous and delicious! http://culinspiration.wordpress.com/2010/03/29/key-lime-raspberry-torte-...
OMG - I've made these several times I can eat the whole thing by myself! It's sooo easy, but sooo delicious!
I made these with lemons insted of limes nad it tasted like a "lemon meragne pie " bar cookie.
baked this and they turned out graet just perfect
Made this for my friend's baby shower. I accidentally added two whole eggs instead of the yolks, and they turned out fine. They were a huge hit and now they'll become a regular dessert in our house.
Just select print and then you will not have any ads. Good luck.
Please have an option for printing JUST the recipe instead of ads for ink cartridges!
These are a perfect summer dessert ! I even used low-fat graham crackers and fat free condensed milk and they were still so delicious ! They turn out just like the picture.
I made these bars for a family party and they were a huge hit! Be sure to use fresh squeezed limes for the best flavor
The 8 ounce cup is wet weight - like a cup of milk. A cup of crumbs weighs less than a cup of milk. Home Ec 101.
I think they mean 1 cup in volume or 4oz by weight.
the 4 oz = 1 cup of graham crakers crumbs refers to the weight of the crumbs.
pokeybear
One cup equals 8oz. Why does the recipe say one cup 4oz? I find this confusing.
One cup equals 8oz. Why does the recipe say one cup 4oz? I find this confusing.
One cup is 8oz. Why do you say 4oz? I find this confusing
Tried these a couple months ago...if you love lime you will love these!
Sol, did yo use 14 ounces of cream cheese instead of condensed milk or in addition to? Thanks.
sol, did you add the cream cheese in place of the condensed milk, or in addition to it?
Why is the nutrtional information on each of the recipes such a huge SECRET?? Ssshhhh...
I added 14 ounces of cream cheese to the filling and it was amazing.
I used 4 and I think with less than that the crust would be too crumbly and not stick in the pan and up the sides like it should. I guess you could try 2 and if it's too dry, add 2 more.
Quick question for anyone who has made these...
On the show he says that only 2 tablespoons of butter is used while the recipe above shows 4. Which is it?
Quick question for anyone who has made these...
On the show he says that only 2 tablespoons of butter is used while the recipe above shows 4. Which is it?
These were super easy and really tasty! Nice balance of sweet and tart.
These were super easy and really tasty! Nice balance of sweet and tart.
Yay recipe! Thanks for fixng whoever fixed it =)
The link to PBS didn't work for me. Apparently that episode has not been shown where I live.
several have not shown recipe for me. I also am not getting my cookie emailed to me.
I also did not get the recipe.............. :(((
Am Sorry cannot get your recipe of April 9th Lime and Pistaschio squares can you please check why the recipe is not there
Thanks!! That actually worked for me! You made my day!
Why can't I get this recipe to appear? I have no problem with others!
if you want the recipe follow this link
http://www.pbs.org/everydayfood/baking/recipes/lime_squares.html
I have a lime tree in my yard loaded and ready to go with limes, but no recipe!! help!! This looks great!
When I try to print this out the screen comes up blank. Having the same problem with Saturday's cupcake recipe. If you could fix this it would be great.
Thanks
I'm glad someone else couldn't see the recipe either!
There is no recipe here.... Sounds good though.
Where is the recpe? Would love to make these for an anniversary party.
thank you- jgb904@comcast.net
These sound fabulous. I'l try them this weekend
These sound fabulous. I'l try them this weekend
These are tart and rich and fantastic as a citrus creamy dessert. Such a fun and different choice for dessert. I love chocalate and any kind of cake but it's good to branch out and try new things.
Maybe it has to be baked more than 15 minutes. Maybe 25 is safer. But it surely delicious....